Val Trebbia is rich in De.Co products. (Municipal Denomination of Origin) that maintain a very strong link with the local culinary tradition.
Here are the 5 De.Co.
The macaroni Bobbiesi: macaroni prepared with a knitted needle and seasoned with a tasty sauce of beef stew or sausage
and mushrooms.
The snails alla Bobbiese: if they are harvested during the winter, when still hibernating, it is very simple to prepare with an ancient and typical recipe of the Piacenza Apennines.
The brachettone di Bobbio: salami that is obtained from the meat of the pork shoulder, boned, spicy, sewn into its rind and put to mature fenced between two wooden tablets.
The Bobbiese almond cake: typical Medieval Bobbiese recipe, based on almond flour and ground almonds, egg yolks and egg whites with sugar.
Il Croccante: toasted almond cake whole and in pieces, combined with caramelized sugar. The tradition of Bobbio involves modeling the crunchy in a basket shape or in the shape of a crib or Christmas tree for the holidays. The best way to get to know the area is to taste directly the products and numerous dishes in the places of production or in farmhouses and typical restaurants of the Trebbia Valley.
Also typical of the area is Trebbianino Val Trebbia Colli Piacentini DOC, a wine traditionally produced with a multifaceted blend.
This valley is also the cradle of many winemakers who produce organic and natural wines with particular attention to local vines and respect for the territory.
